This soup was a recent a throw together of seasonal vegetables, herbs and spice including turmeric, garlic and ginger. When feeling the cold, a little run down (and SO not ready for winter), bowls of this (with buttered toast) were ever so warming, nourishing and uplifting.
What I love most about this soup is that the broth is subtly spicy, a little zesty yet also sweet. When simmering, the pumpkin breaks down a little and dissolves into the broth. While it looks a little ‘tomato-y’ it’s not at all, there’s a hint of tomato but the broth is more like a spicy warming pumpkin broth with hints of ginger and parsley. It’s delicious.
All the vegetables are easy to find and mostly in season so especially fresh at the moment, but you could use different vegetables and leafy greens too. The recipe is versatile. For example, eggplant, spinach and sweet potato would be nice. And, something I didn’t add which I will next time are lentils and beans. Legumes (either tinned or pre-soaked dried lentils or beans) would make this soup heartier and also a great source of protein.
2- 3 garlic cloves, peeled and chopped finely
1-2 chillies, sliced
~ 2 Tbsp. fresh ginger, grated
1 Tbsp. turmeric powder (or fresh grated turmeric)
4 carrots, chopped
4 Celery sticks, chopped
~ 2 cups pumpkin, chopped ( I used Jap pumpkin but you could use any pumpkin)
2 potatoes, chopped (and/or sweet potato)
1 medium parsnip
1 vegetable or chicken stock cube
1 small zucchini, sliced
2 medium tomatoes, chopped
4-6 silverbeet leaves, chopped roughly, stems and all.
2-3 bay leaves
1 bunch of parsley, leaves removed and chopped
Salt & pepper to season
1. In a large pot, add a nice splash of olive oil, then garlic, chili, ginger and turmeric powder. Sauté on low for a minute or just until flavours enhance.
2. Add chopped pumpkin, celery, carrot, potato and parsnip, stir and allow vegetables to fry a little for a few minutes.
3. While allowing vegetables to fry a little, dissolve stock cube in a mug of boiling water. Once dissolved add your mug of stock, plus 2 more mugs of boiling water.
4. Add chopped tomatoes, zucchini and bay leaves, cracked pepped and a pinch of salt, stir and allow to simmer on low- medium heat for about 20-30mins, stirring occasionally. Keep lid on but lightly ajar so steam can escape.
5. Stir soup occasionally, and after about 25mins add silverbeet and parsley. The silverbeet will steam and reduce quite quickly. So after about another 5mins your soup will be ready.
6. Taste soup and if need add extra pepper/salt.